It took a long time for me to learn that making your own bone broth is actually easier and way less intimidating than I realized! Being able to have protein packed, healing bone broth on hand is such a game changer. I use it for soups, cook my rice or pasta in it instead of water, or just drink it plain when I’m under the weather and need some extra love for my gut. Enjoy!

Recipe–

• 1 whole chicken or chicken bones – if you can get chicken feet, add those too for extra gelatinous broth!
• 2 whole unpeeled carrots, chopped
• 1 yellow onion, quartered and peeled
• 3-4 stalks of celery, chopped
• 1 inch knob of ginger, peeled
• 2 cloves of garlic, peeled
• sea salt and black pepper
• splash of apple cider vinegar (this helps to draw the gelatin out of the bones)

Directions–

1. Remove giblets and rinse chicken under cold water.
2. Place in a large pot and fully cover chicken with water.
3. Bring to a boil over med-high heat.
4. Reduce to a simmer and simmer for 30 minutes.
5. After 30 min, skim off any scum that rises to the top.
6. Add the remaining ingredients and simmer uncovered for another 3 hours or until the chicken is fully cooked and the meat starts to fall off the bone.
7. Remove the chicken and set aside/shred up the meat and keep for other meals.
8. Pour the broth through a mesh strainer into glass jars – I like to use mason jars.
9. Store in the fridge for up to a week or the freezer for up to 3 months!

Tips:

• If you are storing in the freezer in your glass jars, do this to prevent cracking– leave 2 inches at the top of your jars and keep the lids loose/wait to tighten them down until after the broth is completely frozen.
• Blend up the leftover veggie scraps and freeze into cubes and then toss 1-2 into your pot every time you make soup!